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Agricultural Sciences (AGROVOC)

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Concept information

... > products > processed products > processed animal products > milk products > fermented milk > yoghurt
products > foods > fermented foods > fermented milk > yoghurt
... > products > processed products > fermented products > fermented foods > fermented milk > yoghurt

Preferred term

yoghurt  

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  • http://www.irandoc.ac.ir/onto/irandoc-meta/Concept

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Date Created

  • 2011-11-20T20:41:06Z

Date Modified

  • 2022-05-19T09:56:55

Definitions

Is made from

Obsolete

  • false

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has close match

has exact match

is in scheme

note

  • Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.
  • http://aims.fao.org/aos/agrovoc/xDef_01ce13db
  • http://aims.fao.org/aos/agrovoc/xDef_64b731e4

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URI

http://www.irandoc.acir/onto/irandoc/c_15463

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